Smoky Midnight Mac

I know the title of this entry may feel misleading, but this post will in no way involve any scandalous stories about strip clubs or biker bars. At least none that I have planned.

Y'all I gotta say that I LOVE mac 'n' cheese. Macncheese? Man and cheese. Mac n' cheese? Mac n cheese. There are too many terrible ways to spell that and none of them look right. Point is, I love mac n cheese. I used to make the blue box on the daily when I was living at home. I remember having to write an instructional how-to essay for Mrs. Horne in 7th grade, and I of course neglected this elementary assignment on the grounds that I had more important things to do, like jump on the trampoline or read Harry Potter. So the next day in homeroom I whipped out this excellent essay on how to make mac n cheese - FROM MEMORY. Prophetic?

Actually. Considering how often I throw together (hopefully accurate) recipes for my blog from memory, I'd say that particular memory is creepily prophetic.

God I love mac n cheese. Ok let's get started with this one, because it's lovely and simple and delicious, Here's what you'll need (serves 2):

a normal amount of pasta

2 veggie dogs, sliced lengthwise

1.5 Cup chopped kale

1 Tbl olive oil

1 Tbl smoked paprika

1 tsp chili powder

1 tsp black pepper

1 tsp sea salt

2 tsp turmeric

1/2 Cup nutritional yeast flakes

1 Cup soy creamer

1/2 Cup almond milk

Begin with preparing your pasta, because your sauce will be done by the time it's finished. 

In a small skillet, toss your sliced veggie dogs in olive oil in medium-high heat until a little crispy. Set aside.

In a sauce pot, heat the olive oil over medium for a half a minute, then toss in your kale. Saute on medium for about 2-3 minutes, or until totally wilted. Add the paprika, chili powder, salt and pepper, turmeric and nutritional yeast and stir until incorporated. Slowly add the creamer, then top off with some almond milk. Whisk until fully mixed. Chop your crispy veggie dogs and toss these into the mix. Toss with pasta and BOOM.

Just a Reminder That We are Allowed to Eat Whatever We Want

Just because you are vegan doesn't mean you can't miss out on Cheesy Kale Hot Dog Sammich Time.

Just a reminder. And a poem (that's not really a poem at all but actually just an excerpt from "Pilgrim at Tinker Creek" by the beautiful Annie Dillard) to commemorate.

Thomas Merton wrote, "there is always temptation to diddle around in the contemplative life, making itsy-bitsy statues." There is always an enormous temptation in all of life to diddle around by making itsy-bitsy friends and meals and journeys for years on end. It is all so self-conscious, so apparently moral, to step aside from the gaps where the creeks and the winds pour down, saying, I never merited this grace, quite rightly, and then to sulk along the rest of your days on the edge of rage.

I won't have it. The world is wilder than that in all directions, more dangerous and bitter, more extravagant and bright. We are making hay when we should be making whoopee; we are raising tomatoes when we should be raising Cain, or Lazarus.

...served with sweet and spicy brown mustard. Duh :)

This is My Buddha Bowl (and a ramble on vegan running)

This was my last cooked dish before my most recent half-marathon, and I gotta say, it definitely energized me to finish. It's amazing what we can accomplish with plant power when we are not hungover!!

Here's what went into this bowl:

Citrus Black Beans and Rice
Coconut-Roasted Brussel Sprouts
Steamed Kale
Baked Peanut Tofu

#yumtown

The kale and the Brussel Sprouts are pretty self-explanatory, so I won't delve into detail with them here. But let's talk about how this all went down. A lot of people ask me about how to cook certain things sometimes, and I always tell them that most of the time, it's a simple process - you just need to get your timing right. Which gets easier the more you cook! How convenient.

First, preheat your oven to 400. Thankfully, the sprouts and the tofu need about the same time to roast/bake, so no headache needed with your oven. While your oven is preheating, mix the tofu sauce. Here's what you'll need:

1/2 Cup peanut butter (chunky - always chunky in my world!)
2 Tbl Bragg's liquid aminos
1 tsp sesame oil
1/4 Cup water
1 Tbl brown sugar

Whisk all ingredients together really well. Then toss with well-pressed, cubed tofu. I used about 1/3 a block with this dish, since I was only serving one.

[crickets]

Throw your tofu in a glass baking dish and prepare your sprouts. I love sprouts because they are super easy and not as terrible tasting as childhood folklore holds. Also they are good for you? Half them (because it's precious) and place face down in a cast iron skillet. Sprinkle with salt and pepper.

Once your oven is heated, throw those suckers in. About 5 minutes later, take one spoonful of coconut oil and toss it in your cast iron wherever you please. This will seep through the Brussel Sprouts and make them mega-tasty. Now close the oven, you dummy!

The cool part here is that you get to wait another 20 minutes before needing to do anything again. You can do dishes or push-ups or laundry or update your blog (nope) or chase your roommate around the house for a good old fashioned tickle fight or walk to Spencer's for a double espresso. But after the first 20 minutes of roasting, take both dishes out and flip them to let the other sides bake evenly. Then put them in for another 20 minutes. (For English majors, this is a total of FORTY minutes for baking).

After you've gotten from espresso from Spencer's and have flipped your oven babies, start the rice. This stuff is BOMB and I must give a huge shoutout to my boy Justin Philalack (roommate and culinary artist extraordinare) for this inspiration. It's easy peasy, delicious and full of nutrients perfect for kicking ass at a half-marathon in a relentless rainstorm.

Grab these things:

rice (however much suits your fancy)
1 can black beans
1/2 orange peel, minced
2 cloves minced garlic
2 Tbl Braggs liquid aminos
1 tsp ginger powder, or 2 tsp fresh minced ginger (better. obvi)

Cook the rice first. This should be simple. Meanwhile, in a medium saucepan, heat the garlic in a dab of olive oil over medium for about 2 minutes. Add the orange peel and stir to incorporate for about 1 minute. Then stir in the rest of the ingredients, and heat on low, stirring occasionally, until the rice is finished. Once it's done, drain the rice and incorporate into the black beans.

Done! Somewhere in there should be the steaming of a good handful of kale. But all it requires is 5 minutes of heating in a pan (with a little bit of water) with a saucepan lid over the kale to keep in the steam. Duuh easy.

This was the longest race as a vegan, and I gotta say, it felt pretty damn good. I know I didn't train well enough, but adrenaline and crowds and Katy Perry and American-flag-guy and goal-setting got me through it. It's unfortunate that we have grown up believing that animal products supply us with bountiful nutrients we can't get anywhere else - that are in fact vital to a physically demanding lifestyle.

Just for example, this meal alone (one serving) contains the following:

Vitamin C -294%. Vitamin C forms important proteins that build tendons, ligaments, blood vessels and skin. It also acts as an enzyme in the breaking down of all your delicious front-porch meals, AND acts as an antioxidant to clean up the mess that all those free radicals make when you break down food. Vitamin C keeps you younger longer and keeps your body functioning with efficiency!

Iron - 71%. Some vegans/vegetarians don't get enough iron in their diet, which is simply because they don't eat enough vegetables. It is found in lots of animal products but is just as abundant in dense vegetables. We need iron to make certain proteins in our body, and also to carry oxygen to blood.

Vitamin B-6 - 40%. Protein is essential to building muscle mass to prepare for a race, but it is nothing without a good dose of B-6, which is crucial in breaking down those proteins. It also produces antibodies that fight diseases and keep your immune system strong.

Magnesium - 42%. One silly obscure mineral that is actually involved in more than 300 biochemical functions in your body. It helps maintain normal muscle and nerve function, keeps heart rhythm steady, supports a healthy immune system, and keeps bones strong. It also helps regulate blood sugar levels, promotes normal blood pressure, and is involved with metabolism and protein synthesis. Woah!

Vitamin A - 133%. Helps maintain healthy skin, teeth, skeletal and soft tissues, mucus membranes, etc. This stuff helps keep us healthy when we are putting our physical bodies under great stress.

Calcium - 53%. Clearly very important for keeping your bones strong! It also helps the messaging system between the nerves and muscles and brain efficient.

Protein - 39 grams. Any vegan gets this question all the time - "But where do you get your protein??????" It can get frustrating talking with people who refuse to believe that you are in fact getting enough nutrition to be a runner, cyclist, casual waterpark volleyballer, etc. on a plant-based diet. I don't want to hop up on a conspiracy-theorist soap box or anything, but there truly is a LOT of nutritional propaganda put out there by the meat industry. They want us to believe that a) we need more protein than we do and b) that we can only obtain said massive amounts of protein through animal products.Check out the Vegetarian Resource Guide for a more detailed breakdown on the nutrients at play here.

Potassium - 831 mg. Potassium is important. The end.

Vitamin K - 600%. What???? That's like, 6 times more than what is recommended by our socialist president Barack Hussein Obama???! Check it out - kale is super high in Vitamin K, which is good for your blood and good for your bones. It helps prevent calcification in your arteries AND is good for your liver.

Fiber - 87%. Besides the obvious benefit of keeping you "regular," which is a HUGE advantage to a fiber-rich diet (vegans are the quickest poopers), it also can reduce your risk for breast cancer.


Now that I am finished with the half-marathon, I am now training for my FIRST FULL in October! It's terrifying and exciting and I can't wait to share how it's going. If you are a vegan athlete, holler and me and share your favorite pre-race recipes!

Mushroom Quinoa Stuffed Peppers

I love this dish for its simplicity in preparation and its complexity in taste. I try to buy peppers from my local farmer's market when they are in season, but when I can't these sweet mini peppers from Kroger's are SO clutch! They come in a bag for around $3 and are delicious.

First preheat your oven to 375, then prepare your filling:

1 Cup quinoa
2 Cups water
1 cube not chikn bouillon
1 Cup chopped mushrooms
1 Cup chopped kale
2 Tbl Braggs liquid aminos

In a medium saucepan, bring the quinoa and water to a boil, then reduce heat to medium-low and cover. Simmer for 10 minutes. Then, add the bouillon and simmer, covered, for another 5 minutes. Drain any excess and remove from heat.

Next heat the olive oil in a skillet over medium for 2 minutes. Add the Braggs, mushrooms and chopped kale and sauteé for about 2 minutes. Add the quinoa and cook for another 2 minutes. Remove from heat.

Take your peppers and slice off the tops. Remove any seeds and toss in 1 Tbl olive oil. Stuff with your quinoa mix. Replace the tops of the peppers once they are stuffed, place in a shallow casserole dish and bake for 30 minutes.

Yay! Easy peasy!

Broccoli Corncake Stacks with Red Pepper and Creamy Garlic Thai Sauce

Whew! This one was a doozy but I am so thankful we got it done.

Not sure if I've mentioned this (lol?) but I work two jobs. Most of my meals aim to be quick, easy and hangover-friendly. But I rarely get to host dinner parties so intentionally I made this dish work-intensive. I don't really get many opportunities to do that anymore so here we go!

I've been really into stacks lately - an easy way to make simple ingredients elegant. Here's what's in this one:

layer one - broccoli corncakes
layer two - kale and mushroom
layer three - seasoned quinoa
layer four - cashews and red pepper
layer five - creamy garlic thai sauce

The kale and mushroom are relatively self-explanatory, so today I'll just focus on the broccoli corncakes and the toppings.

The corncakes were naturally the first layer I worked on, because they required the most prep and cook time. Here's how I built them:

1 cup cornmeal
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1 cup chopped broccoli
1/2 tsp black pepper
1/2 Tbl white sugar
1/4 Cup almond milk or soy milk
1 Tbl canola oil

Combine all dry ingredients, then mix with the soymilk and oil. Fry in a cast iron skillet with 1 Tbl heated olive oil, flipping once golden brown. Let sit on a paper towel to dry.

Once you have your other layers made, let's look at the creamy garlic thai sauce. Here are the ingredients:

2 tsp garlic powder
1/2 tsp thyme
1 Tbl red curry paste
2 tsp yellow curry powder
1 tsp black pepper
1/2 tsp salt
1/2 cup vegan sour cream (I use Tofutti sour cream because it's non-hydrogenated)
2 Tbl soy sauce
1 Tbl chili garlic sauce

Whisk together all ingredients.

The last layer I prepared in this dish was the cashews and red pepper, because it's more important that those are served hot. Here's what I used:

1 cup roasted, salted cashews
1/2 red bell pepper, diced
1/2 Tbl olive oil

Heat the olive oil on med-high in a skillet, then toss in the peppers once you can see the currents in the oils. Give the peppers two minutes to release their aromas, then toss in the cashews, and stir until the cashews are toasted.

See this post on layering and stacking and being all fancy pants.

Spicy Cashew Miso Tofu

I've been really into stacks lately. They just look so gee-dee fancy. So simple and yet so elegant. Like this dish: simply sliced tomatoes, seasoned quinoa, steamed kale and spicy cashew miso tofu, plated with sriracha. Most elements to this dish are relatively self-explanatory, so let's dive into the tofu.

First and foremost, always press your tofu. This can be done overnight in your fridge, for an hour while you're doing laundry or updating your blog, or in ten minutes with a paper towel while your'e downing your first working-PBR.

This isn't quite a marinade tofu dish, so go ahead and preheat your oven to 400.

Here's what you'll need for the mix:

1 cup cashews
3/4 cup water
1/2 cup chili garlic sauce
3 Tbl miso paste
1/2 tsp salt
1/2 tsp black pepper

In a food processor, process the cashews with water until creamy. Then add remaining ingredients to the processor and pulse until thoroughly mixed.

Lay out your tofu flat in a casserole dish, and pour over your cashew mix over the tofu.

Bake at 400 for 25 minutes, then remove from oven and flip the tofu with a fork. Return to oven and bake again for another 25 minutes.

To assemble a dish like this, I use a ramekin. I just layer each piece of the dish into the ramekin, obviously putting the top layer in first, and making sure everything is packed tight into the dish. Then flip it over onto a plate, and top with toppings and/or sauce. Easy peasy and elegant to boot!

Tomato and Kale Scones with Maple Tempeh

Scones are my enemy. I do not put this lightly. Let me be clear: I have NEVER truly successfully baked a good batch of scones.

So, why not post a recipe of my world class savory scones?!

I base this on Isa's basic scone recipe from Vegan with a Vengeance. It makes roughly a baker's dozen.

3 C all-purpose flour
2 T baking powder
1/4 C sugar
1/4 tsp salt
1/3 C vegetable oil
1/2 soy creamer (or rice or soy milk)
3/4 C almond milk plus 2 tsp apple cider vinegar
1 tomato, chopped
1 C kale, chopped
1/2 package tempeh
1 T pure maple syrup
1/2 T brown sugar

First, prepare your tempeh. In a small saucepan, heat the sugar in the maple syrup over low heat until the sugar dissolves. Crumble in the tempeh, and mix until all the tempeh is fully coated. Remove from heat and let cool. Preheat your oven to 400 and lightly grease a cookie sheet.

In a large bowl, whisk together the flour, baking powder, sugar and salt. If your tempeh is fully cooled, stir in the tempeh, tomatoes and kale. Next, add the oil, soy creamer and almond milk. Mix until just combined. The dough, apparently, according to Isa, should not be sticky.

Drop by 1/4 cupfuls onto the cookies sheet and pat down the tops a little to round them out, because aren't they so cute? Bake 14-16 minutes, "until slightly browned on the bottom and firm on the top."

If you find a way to magically make them beautiful, let me know! Because... well. Yeah just let me know.

Glazed Carrot Pizza with Cauliflower Punk Sauce

I could count on one hand the things I love more than cooking for touring punk bands. Actually, while I'm at it, I might as well.

thumb: my family
index: marching bands
middle: Pho Hoa Binh lunch buffet
ring: talking to Ira Glass on the telephone

See, and I still have the pinky left over!

My friend Cody, who often books house shows in this beautiful, zero-venue town, decided that this last house show would be pizza party themed. Really, pizza and punk rock, is there a better combination? So I brought this little ditty to the show, which was devoured quickly, alongside Domino's.

As always, I made the dough using Isa's recipe, which I have referenced here and here. The real belle of the ball here is the cauliflower punk sauce, which is savory and earthy and perfect next to the glazed carrots.

First prepare your crust. Then, in a food processor, pulse

1 1/2 cup chopped cauliflower
1 T minced garlic

Once finely ground, slowly add

1/2 C almond milk
1 tsp salt
1 T nutritional yeast

Leave in the processor until you're ready to use. Meanwhile, gather the rest of your sauce ingredients:

1/2 C minced onion
2 T olive oil
1/2 tsp marjoram
1/2 tsp basil
1/2 tsp oregano
1 tomato, diced
1/4 C water

Heat the onion in the olive oil and cook until translucent. Then add the spices and tomato, and cook on low another 2 minutes. Finally, add the water and bring heat to medium. Cook for 5 minutes, stirring occasionally, then add the cauliflower mix from the food processor and reduce heat to simmer. Let simmer for 10 minutes.

Allow your sauce to cool before assembling your pizza. While it's chilling out, prepare your toppings:

1 C shredded carrots
1 T honey or agave, whatever you're into
1 C kale, or however your heart is feeling at the time. You might need more.

In a small pan over medium heat, saute the carrots in the honey/agave for about 5 minutes, then remove from heat. Meanwhile, chop your kale, and toss with a small amount of olive oil in a medium sized bowl - enough to coat all the kale with oil.

Once your toppings are prepared and your sauce is cooled, now's a good time to remember that you never preheated the oven. So go ahead and turn it up to 475 "or as hot as you dare," as Isa says, and go watch last week's episode of How I Met Your Mother.

Once your oven is ready and your pizza is assembled, pop that thing in for 20 minutes.

And go check out Child Bite, from Detroit. One of them is vegan! So... that a good reason for you to listen to their music, right?

Quinoa Stuffed Acorn Squash

In autumn, I could eat squash like ice cream.

Wait, that’s false. Squash is not like ice cream. It’s squash. Acorn squash, actually, is a winter squash, closely related to zucchini and yellow crookneck squash (RIGHT?!). But it is, indeed, buttery and delicious on its own.

Let me also preface this recipe by mentioning that I made this curried kale and quinoa dish to enjoy while watching the MEMPHIS GRIZZLIES kick some Oklahoma City ass this past week. That’s right ladies. My old boys from the dirty south are tops in the league right now, and Memphians are geeking out like their 3rd-chair-trombone boyfriend just won homecoming king. “FINALLY THE WORLD UNDERSTANDS!”

So first preheat your oven to 350. Then work on your curry. Here’s what you’ll need:

1 acorn squash
1 clove garlic, minced
1/4 an onion, chopped
1 tsp green curry paste
1 tsp curry powder
1/2 can coconut milk
1 cup chopped kale (or however much your body needs, depending upon your level of hangover. I mean what.)
1 cup cooked quinoa
salt and pepper to taste
1/4 tsp cumin
sriracha to taste (we’ll call this one “optional” though we know it’s not really “optional”)

Begin by sauteing the onions and garlic in olive oil over medium heat until translucent, about 3 minutes.

OH, but first you need to stick your squash in the oven, once its preheated. Slice the top off first, and save it for a rainy day. Scoop out any stringy parts or seeds in the cavity and stick that sucker in. If you are scared of squash, it being so vegetable-y and all, feel free to coat the inside with a thin layer of Earth Balance. But this really shouldn’t be necessary. Remember: ice cream.

Back to the curry. Once the onions/garlic are ready, add the spices - the paste and the curry powder, along with the cumin. Cook for a minute or so, until the paste gets bubbly. Add the chopped kale and cook 5 minutes. Finally, add the coconut milk and let simmer for 10 minutes, covered.

Once your squash is ready (it should roast for about 20 minutes total), remove it from the oven and scoop out a copious amount of the flesh, in order to fashion a bowl. Use this squash for a topping to your curry (or eat it NOW). Fill your bowl with the quinoa curry, dot with sriracha, and watch your homeboy Tony Allen do what he do.

Check here for daily updates on the Grizz - Three Shades of Blue is one of my favorite Grizzlies blogs!

TVP Tacos

Taco night. TVP tacos topped with sautéed kale and avocado.

TVP taco meat is mega easy. Scoop TVP into a skillet and pour in just enough water to almost cover it. Stir in spices (you could use taco seasoning obviously, but I used cumin, paprika and pepper). Cover and simmer until fully absorbed, about 20 minutes.

Pile O' Nachos

Leftover nachos! Blue tortilla chips with Daiya under the broiler. Topped with refried beans, green peppers, sautéed kale and mushrooms, and with mango salsa.